Photo by: Photo: Becky Luigart-Stayner; Styling: Jan Gautro, Laura Martin
This simple recipe gives rise to a golden, cakelike crust that won rave reviews at the tasting table. Try replacing a portion of the chicken with an equal amount of frozen, thawed vegetables, or stir a cup of shredded cheese into the soup mixture. We especially enjoyed the pie with broccoli and Cheddar cheese.
Southern Living JANUARY 2007
1. Place chopped chicken in a lightly greased 12- x 8-inch baking dish. Whisk together soup, broth, and cornstarch; pour mixture evenly over chicken.
2. Whisk together flour, buttermilk, and butter; spoon batter evenly over chicken mixture.
3. Bake at 400° for 40 minutes or until crust is golden brown.
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